Tofu Fetta Pasta Bake

+ Tofu fetta
Ingredients:

  • 1 block of extra firm tofu
  • 1/4 cup of cashews (I used macadamias)
  • 1/2 lemon, juiced
  • 1 tsp of salt
  • 2 cloves, garlic
  • 2 tbsp of nutritional yeast


+ Pasta sauce
Ingredients:

  • 700 gram bottle of passata
  • 1 zucchini
  • 2 carrots
  • olive oil (I used garlic infused olive oil)
  • 1/2 tsp dried mixed herbs
  • optional:
  • garlic, onion, other veggies 


+ 500 gram of pasta (I use Buontempo Gluten & Wheat Free Pasta Penne Pasta)

  1. Preheat the oven to 180oC
  2. Finely grate or chop carrot and zucchini and put in a saucepan with a glug of olive oil. 
  3. Cook veggies until soft (5 mins) and pour in passata and add dried herbs. Simmer on a medium heat for 15 minutes until sauce thickens. Then set aside.
  4. Cook your pasta according to package directions.
  5. Make your fetta by combining the listed ingredients in a blender until smooth. Set aside.
    Now it is time to assemble; stir the pasta sauce into your cooked pasta and pour into a baking dish. Spread over the tofu fetta and sprinkle over vegan cheese (optional).
    Bake in the oven for 25-30 minutes until golden brown. 
  6. Now it is time to assemble; stir the pasta sauce into your cooked pasta and pour into a baking dish. Spread over the tofu fetta and sprinkle over vegan cheese (optional).
  7. Bake in the oven for 25-30 minutes until golden brown.